Grilled Corn & Ricotta Dip
Everyone loves a good dip; This one includes grilled corn whirled up with cream, ricotta and thyme — and then scattered with Parm and baked ’til it’s bubbling hot and golden. It gets a handful of corn kernels, scallions and chives at the end, and it’s ready to go. Pair with toasty slices of baguette and a glass of sparkling wine.
Recipe source: Saveur
Recipe source: Saveur
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Corn & Ricotta Dip
Prep Time15 Minutes
Servings6
Cook Time120 Minutes
Ingredients
6 ears of corn, shucked
1 ½ cups heavy cream
1 ½ cups ricotta
2 tablespoons all-purpose flour
2 tablespoons thyme, finely chopped
½ cup Parmesan, finely grated
2 tablespoons unsalted butter, diced
Chives, finely chopped, for garnish
Scallions, finely chopped, for garnish
Kosher salt
Freshly ground black pepper
Directions
- Heat the oven to 325° F.
- Heat a grill pan over high and cook the corn until charred on all sides, 15 minutes.
- Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels.
- Scrape the dip into an 8-inch baking dish, sprinkle with parmesan and dot with butter. Bake until bubbly, about 1 ½ hours.
- Garnish with chives and scallions to serve.
15 minutes
Prep Time
120 minutes
Cook Time
6
Servings
Directions
- Heat the oven to 325° F.
- Heat a grill pan over high and cook the corn until charred on all sides, 15 minutes.
- Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels.
- Scrape the dip into an 8-inch baking dish, sprinkle with parmesan and dot with butter. Bake until bubbly, about 1 ½ hours.
- Garnish with chives and scallions to serve.